Our Coffee

Two species of coffee are produced in Burundi, Arabica Coffee and Robusta Coffee. Arabica coffee represents the most of the Burundi production.

In Burundi there are two types of coffee classifies such following the processing system used. Fully Washed coffee is obtained through wet mill processing system whereas Washed coffee results from a processing system done at farm level by coffee producers.

Fully Washed is itself divided in two: specialty coffee known as “NGOMA MILD” and another one which is normal.

Specifications of these coffees are detailed here below.

Raw Material / 40%

Liquor / 60%

Grade

Calibration (grid) in inch

Retention in (%) /10

Defaults in ( %) /10

Broken material in ( %) /5

Average Humidy in (%) / 10

Extraneous Material (%) /5

Acidity/15

Body/15

Flagrance / 15

Aftertaste /15

FW NGOMA MILD

18/64 or 16/64 or, 14/64 or 10/64

FW AA , FW A, FW B, or FW PB

≤ 1

0

11.5

0

Minimum 80% or 48/60 points

FW AA

18/64 ( 7,1 mm)

95% of 18/64

max. 6

0,5

11,5

0

Minimum 80% or 48/60 points

FW 15+

18/64, 16/64, 14/64

60% > 16/64

max. 6

0,5

11,5

0

Minimum 80% or 48/60 points

FW A

16/64 (6,5 mm)

80%≥16/64, max. 20% <16/64

max. 8

1

11.5

0

Minimum 80% or 48/60 points

FW B

14/64 (5,5 mm)

Min. 92% de 14/64

max. 12

1,5

11.5

0

Minimum 80% or 48/60 points

FW TT

Releases of FW AA, and FW A

Min. 80% comprise between 18/64 and 16/64

max. 35

max. 10

11,5

Parche, Hull : max : 0,5

On Average 60% or 36/60 points

FW T

Rejected from Releases of FW B

Av. 90% of 14/64

max. 35

max. 10

11,5

Parche, Hull : max : 0,5

On Average 60% or 36/60 points

FW TRIAGE

All coffee homogenized lots of 11,5% of humidity but not responding to the other specifications above and all the releases whose the percentage of over fermented material exceeded 5%